Potsticker Soup is a cozy, comforting bowl filled with plump, tender potstickers, fresh veggies, and a flavorful broth that feels like a warm hug on a chilly day. The chewy dumplings, loaded with savory fillings, float alongside crisp greens and a splash of soy sauce, making every spoonful a wonderful mix of textures and flavors.
I love making this soup when I want something quick but special. The potstickers take center stage, and I usually use frozen ones to save time without losing any taste. I find that simmering them gently in broth helps keep them soft and tender, while the veggies add a fresh crunch that balances the richness perfectly.
My favorite way to enjoy Potsticker Soup is with a little drizzle of sesame oil and some chopped green onions on top. It’s simple but makes the soup feel like a warm meal you’ve put care into. Plus, it’s great to share around the table with friends or family – everyone loves slurping up those tasty dumplings and the rich broth. It’s the kind of dish that makes you feel cozy and happy, no matter the season.
Key Ingredients & Substitutions
Potstickers: These are the star! I like frozen pork ones for convenience, but chicken or veggie fillings work just as well. If you prefer fresh dumplings, gently add them to the broth so they don’t break apart.
Broth: Chicken broth gives a rich flavor, while vegetable broth keeps the soup lighter and vegetarian-friendly. Homemade or store-bought both work fine.
Greens: Kale adds nice texture and color, but bok choy or spinach are great alternatives if that’s what you have.
Soy Sauce & Rice Vinegar: Soy sauce adds saltiness, while rice vinegar brings a touch of brightness—both balance the flavors well. Use tamari for gluten-free.
How Do I Cook Potstickers Perfectly in the Soup?
Cooking potstickers in soup means they stay tender and hold their shape. Here’s how I do it:
- Bring broth to a gentle boil—too hard can break potstickers.
- Add potstickers carefully, spacing them out if possible.
- Simmer for 5-7 minutes until they float, a good sign they’re cooked.
- Avoid stirring too much to prevent tearing.
This method keeps the dumplings juicy, soft, and delicious inside your soup without falling apart.
Equipment You’ll Need
- Large pot – I use this because it holds plenty of broth and dumplings without spilling.
- Wooden spoon or ladle – helps you gently stir and serve the soup without breaking the dumplings.
- Knife and cutting board – for slicing the carrots and green onions; sharp blades make prep quicker.
- Measuring spoons – keep the soy sauce and rice vinegar just right to balance flavors.
Flavor Variations & Add-Ins
- Swap chicken broth for mushroom or beef broth for a richer, deeper flavor.
- Add sliced mushrooms or bamboo shoots for extra texture and umami.
- Use shrimp or tofu instead of potstickers for a different protein boost.
- Sprinkle with chopped cilantro or a dash of chili oil for a fresh, spicy touch.
Potsticker Soup
Ingredients You’ll Need:
- 1 tablespoon vegetable oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon ginger, finely grated
- 4 cups chicken broth (or vegetable broth)
- 1 cup water
- 1 tablespoon soy sauce
- 1 tablespoon rice vinegar
- 12-16 frozen or fresh potstickers (pork, chicken, or vegetable filling)
- 2 medium carrots, thinly sliced
- 2 cups kale or bok choy, chopped
- 2 green onions, sliced
- 1 teaspoon toasted sesame oil
- Optional garnish: sesame seeds, chili flakes
How Much Time Will You Need?
This recipe takes about 10 minutes of prep time and 15 minutes of cooking time. It’s a quick, warm, and tasty soup you can put together easily any day of the week.
Step-by-Step Instructions:
1. Sauté Aromatics:
In a large pot, heat the vegetable oil over medium heat. Add the chopped onion and cook for 3 to 4 minutes until soft. Stir in the minced garlic and grated ginger and cook for another minute until you smell the wonderful fragrance.
2. Make the Broth:
Pour in the chicken broth and water. Add soy sauce and rice vinegar, then bring the mixture to a gentle boil.
3. Cook the Carrots:
Add the thinly sliced carrots to the broth and let them cook for about 3 minutes until they start to soften.
4. Add Potstickers:
Carefully place the potstickers into the simmering broth. Let them cook for 5 to 7 minutes, or until they float to the surface and are heated through.
5. Add Greens:
Stir in the chopped kale or bok choy and cook for 2 to 3 minutes until the greens are wilted but still vibrant.
6. Finish and Serve:
Take the soup off the heat, then stir in the sliced green onions and toasted sesame oil. Ladle the soup into bowls and top with sesame seeds or chili flakes if you like a little spice. Serve hot and enjoy!
Equipment You’ll Need:
- Large pot or soup pot
- Wooden spoon or ladle
- Knife and cutting board
- Measuring spoons
Flavor Variations & Add-Ins:
- Try mushroom or beef broth for a richer taste.
- Add mushrooms or bamboo shoots for extra texture.
- Swap potstickers for shrimp or tofu for a different protein option.
- Sprinkle chopped cilantro or drizzle chili oil to add fresh or spicy notes.
Can I Use Frozen Potstickers in This Soup?
Yes! Frozen potstickers work perfectly. Just make sure to add them straight to the simmering broth and cook until they float, which usually takes about 5-7 minutes.
Can I Prepare Potsticker Soup Ahead of Time?
You can prep the broth and veggies in advance and refrigerate for up to 2 days. Add potstickers and greens fresh when reheating to keep them tender and vibrant.
How Should I Store Leftovers?
Store leftover soup in an airtight container in the fridge for up to 3 days. Reheat gently on the stove and add a splash of broth or water if it thickens too much.
What’s the Best Way to Add Greens?
Add kale or bok choy toward the end of cooking—about 2-3 minutes—to keep them tender yet slightly crisp and maintain their bright color.
